Chop the onion, mince the garlic, and grate the ginger.
Add the onion, garlic, and ginger to a large soup pot with the olive oil and sauté until the onions are soft.
While the onion, garlic, and ginger are sautéing, peel and chop the carrots, and chop the celery.
Once the onions are soft, add the turmeric, cumin, and chilli flakes. Sauté for approximately a minute to just toast the spices.
Add the carrots and celery and cook until they begin to soften.
Add the chicken breast to the pot along with the chicken stock.
Place the lid on the pot, turn the heat up to medium-high, and bring to a boil. Once boiling, turn the heat down to medium-low, and let it simmer for 30 minutes.
Once simmered for 30 minutes, remove the chicken breast and shred it with two forks. Return the shredded chicken to the soup and add the coconut milk.
Stir to combine and heat through over a low heat.
To serve, spoon your chicken turmeric soup into a bowl and top with some cooked rice, a few fresh coriander leaves, and a wedge of lime. Enjoy!
Servings 0